In a large mixing bowl, combine the rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix until a sticky mixture forms.

If the mixture feels dry, gradually add unsweetened almond milk, one tablespoon at a time, until the mixture achieves a firm consistency.

Gently fold in the mini dark chocolate chips until evenly distributed.

Scoop portions of the mixture and roll them into balls using your hands, shaping about 12-15 balls total.

Place the rolled balls on a parchment-lined baking sheet and chill in the refrigerator for at least 20 minutes.

After chilling, transfer to an airtight container for storage in the fridge or freezer.